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Venetian Bacon and Bean Salad recipe

This sophisticated but casual dish featuresflavors and familiar ingredients from the Mediterranean. It’sperfect served warm for supper on a cold winter night and equallyfitting for a summer luncheon, served at warm room temperaturewith fresh garlic bread.

Recipe: Venetian Bacon andBean Salad

6 slices bacon, cooked and coarsely chopped
1/2 of a 7-ounce jar roasted red pepper, drained and coarselychopped3/4 cup cherry tomatoes, cut into quarters
1 pound Swiss chard, trimmed and coarsely chopped (or 12 ouncefresh spinach leaves)2 tablespoons olive oil
1 crushed garlic clove
1 (15-ounce) can cannellini (white kidney) beans (or Great Northernbeans), rinsed and drained2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves

  • In small bowl, toss together the bacon,red pepper, and tomatoes; set aside.
  • In large skillet heat olive oil over medium-highheat; add the Swiss chard and saut until almost limp(2 to 3 minutes). Add garlic, saut 1 minute; add beansand stir to heat through. Add vinegar, salt, pepper and sugar;stir for 30 seconds and remove from heat.
  • Place mixture on a serving platter, garnishwith bacon mixture and herbs. Serve warm or at room temperature.

    Serves 4.

    Recipe provided courtesy of Pork, The OtherWhite Meat.

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